Category: Meat
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I never met a vegetable I didn't like. Zucchini, with its sweet, creamy flesh; swiss chard, thick and papery to start, then soulfully silky to finish; kohlrabi, with its refreshing, vegetal snap; eggplant, spongy in one moment, melting the next. Green beans and Brussels sprouts, cauliflower and broccoletti, artichokes and spinach – I love them…
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Oh yes, I know what you’re thinking. Doesn’t that look lovely? All burnished and brown and crusty? All herby and earthy and fragrant? Pork tenderloin, baby, and soft little potatoes, baked in a salt crust. Oh yeah. You don’t even know how good the house smells right now. So good. Yes, it does. I’m alone…
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I am a changed woman. I spent four days in Mexico last week and had nothing less than an epiphany while I was there. What was it, you ask? Well, it turns out that I adore Mexican food. Yes, me! The girl who hates cilantro and always wrinkles her nose when her boyfriend suggests Mexican…
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I don't mean to be hopelessly materialistic, but I bought a platter (well, actually three – a smaller one and two larger ones, for a grand total of eight dollars) at a thrift store the other day and it filled me with deep-seated satisfaction and joy. I'm kind of into all that stuff, you see.…
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When I get to thinking about the state of school lunches in this country, it makes me despair, just a bit. I know it's a well-worn subject, but lately I've been thinking that it all boils down to one simple question. Why do we serve our children the kind of food that none of us…
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Okay, so it's no big secret that meat doesn't photograph well. Pardon me, dear readers, for offending your eyes with this picture. Believe me when I tell you that these meatballs, despite being stodgily unphotogenic, were the highest praised items at my birthday lunch last weekend. I know – four great recipes this week and…
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So, after finishing Michael Pollan's The Omnivore's Dilemma and feeling much like what I imagine our parents felt like after reading Rachel Carson's Silent Spring in 1962, I vowed to myself never to buy industrial beef again. Oh sure, I'd already given up on supermarket eggs and chicken a long time ago, but now I've…
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M. Kennedy, the ringleader of this NaBloPoMo business, has directed us post-addled writers to relax at the halfway mark. "Post something from Youtube!" she says blithely. Well, dear readers, I have something much better than that. Mosey on over to Sarah and Sebastian’s fantastically clever site, The Pink of Perfection, for video footage of my…
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I actually don't know what to call this post. Because I took inspiration, yes, from Nigel Slater's recipe for Clams with Ham and Sherry, but then, so inspired by his slapdash manner, I found myself improvising everything. I ended up with a succulent, savory bowlful of New Zealand cockles and chorizo. So, here's my compromise.…
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Cooking for two is so limiting – one chicken, a few chops, or a couple filets is all I ever get to make. So when the opportunity arises to cook for others, it gives me the chance to stretch my cooking muscles and go for the big cuts. There is something so satisfying about cooking…
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